Give Curtis Stone's coconut milk braised pork shoulder a go this weekend. Slow cooked in delicious flavours, this gluten-free dish will have everyone asking for more.
Serves66
Cook time3 hr 20 mins3 hour 20 minutes
Prep time20 mins20 minutes, + cooling time
+ cooling time
Ingredients
2kg Coles Australian Pork Shoulder Roast Boneless
1 shallot, coarsely chopped
4 garlic cloves, coarsely chopped
1 tbs chopped ginger
2 tbs vegetable oil, divided
3 long red chillies, thinly sliced, divided (optional)
400ml can coconut milk, divided
1 tbs gluten-free fish sauce
1/4 cup chopped coriander
2 lime leaves, very thinly sliced (optional)
1 continental cucumber, thinly sliced
1/2 red onion, thinly sliced
1 lime, juiced
1/2 tsp sugar
1 tsp gluten-free fish sauce, extra
Steamed jasmine rice, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C (130°C fan-forced). Using a sharp knife, remove rind from the pork in 1 piece. Trim fat from the underside of the rind so it’s no more than 1cm thick. Place on a tray, rind-side-up, and refrigerate, uncovered, until needed. Cut pork into 7cm pieces.
Step 2
Place shallot, garlic, ginger, 1 tbs oil and half the chilli, if using, in a food processor and process until smooth.
Step 3
Heat a large ovenproof saucepan over medium-high heat. Season pork with salt and pepper. Add 1 tbs oil to the pan. Add half the pork and cook, turning occasionally, for 8 mins or until well browned on all sides. Transfer pork to a plate and pour off all but 1 tbs fat. Repeat with the remaining pork.
Step 4
Reduce heat to medium-low and add shallot mixture to the pan. Cook, stirring, for 2 mins or until lightly browned. Add 3/4 cup (185ml) water and cook, stirring and scraping up any browned bits on the bottom of the pan. Reserve 1/3 cup (80ml) coconut milk in a bowl. Return pork to the pan with the fish sauce and remaining coconut milk. Bring mixture to a simmer.
Step 5
Cover and transfer pork mixture to the oven. Braise pork, turning halfway through cooking, for 2 hours. Uncover and cook for 1 hour or until the pork is tender enough to pull apart with a spoon and the liquid has reduced by about one-third.
Step 6
Transfer the pork to a serving platter. Pour any liquid in the pan into a tall heatproof container. Set aside for 5 mins to allow fat to rise to the surface. Discard fat. Return cooking liquid to the pan with the reserved coconut milk and bring to a simmer over medium heat. Cook for 2 mins. Remove from heat and stir in the coriander and lime leaves, if using. Return the pork to the pan.
Step 7
Meanwhile, increase oven to 250°C (230°C fan-forced). Use a sharp knife to score the reserved rind. Rub 1/2 tsp sea salt flakes into skin. Arrange pork rind on a wire rack on a large heavy-rimmed baking tray. Cook for 20-25 mins or until golden brown and crisp. Set aside to cool slightly before breaking into pieces.
Step 8
In a medium bowl, combine the cucumber, onion, lime juice, sugar and extra fish sauce. Set aside for 5 mins, tossing occasionally, until the cucumber softens slightly.
Step 9
Place the rice on a serving platter. Top with pork mixture and sprinkle with the remaining chilli, if using. Serve with cucumber mixture and crackling.
3 long red chillies, thinly sliced, divided (optional)
400ml can coconut milk, divided
1 tbs gluten-free fish sauce
1/4 cup chopped coriander
2 lime leaves, very thinly sliced (optional)
1 continental cucumber, thinly sliced
1/2 red onion, thinly sliced
1 lime, juiced
1/2 tsp sugar
1 tsp gluten-free fish sauce, extra
Steamed jasmine rice, to serve
Description
Give Curtis Stone's coconut milk braised pork shoulder a go this weekend. Slow cooked in delicious flavours, this gluten-free dish will have everyone asking for more.
Method
Step 1
Preheat oven to 150°C (130°C fan-forced). Using a sharp knife, remove rind from the pork in 1 piece. Trim fat from the underside of the rind so it’s no more than 1cm thick. Place on a tray, rind-side-up, and refrigerate, uncovered, until needed. Cut pork into 7cm pieces.
Step 2
Place shallot, garlic, ginger, 1 tbs oil and half the chilli, if using, in a food processor and process until smooth.
Step 3
Heat a large ovenproof saucepan over medium-high heat. Season pork with salt and pepper. Add 1 tbs oil to the pan. Add half the pork and cook, turning occasionally, for 8 mins or until well browned on all sides. Transfer pork to a plate and pour off all but 1 tbs fat. Repeat with the remaining pork.
Step 4
Reduce heat to medium-low and add shallot mixture to the pan. Cook, stirring, for 2 mins or until lightly browned. Add 3/4 cup (185ml) water and cook, stirring and scraping up any browned bits on the bottom of the pan. Reserve 1/3 cup (80ml) coconut milk in a bowl. Return pork to the pan with the fish sauce and remaining coconut milk. Bring mixture to a simmer.
Step 5
Cover and transfer pork mixture to the oven. Braise pork, turning halfway through cooking, for 2 hours. Uncover and cook for 1 hour or until the pork is tender enough to pull apart with a spoon and the liquid has reduced by about one-third.
Step 6
Transfer the pork to a serving platter. Pour any liquid in the pan into a tall heatproof container. Set aside for 5 mins to allow fat to rise to the surface. Discard fat. Return cooking liquid to the pan with the reserved coconut milk and bring to a simmer over medium heat. Cook for 2 mins. Remove from heat and stir in the coriander and lime leaves, if using. Return the pork to the pan.
Step 7
Meanwhile, increase oven to 250°C (230°C fan-forced). Use a sharp knife to score the reserved rind. Rub 1/2 tsp sea salt flakes into skin. Arrange pork rind on a wire rack on a large heavy-rimmed baking tray. Cook for 20-25 mins or until golden brown and crisp. Set aside to cool slightly before breaking into pieces.
Step 8
In a medium bowl, combine the cucumber, onion, lime juice, sugar and extra fish sauce. Set aside for 5 mins, tossing occasionally, until the cucumber softens slightly.
Step 9
Place the rice on a serving platter. Top with pork mixture and sprinkle with the remaining chilli, if using. Serve with cucumber mixture and crackling.
